2 lbs. Tilapia, Orange Roughy or Sole filets, cut into 2" x 2" pieces
2 tbsp. rice wine
1/2 tsp. white pepper
1 tsp. sesame oil
1/2 tsp. salt
1 tbsp. cornstarch
4 tbsp. fermented black beans, soaked in hot water at least 30 minutes & drained
2 tbsp. minced garlic
2 tbsp. minced ginger
3 scallions, finely chopped
1 fresh red (Fresno) chile, seeded and thinly sliced
1 1/2 cups water
1 tbsp. chicken base
2 tsp. sesame oil
1 tbsp. rice wine
1/2 tsp. black pepper
1 1/2 tbsp. cornstarch
1 tsp. sugar
3 cups vegetable oil for frying
1. Cut the fish into 2" x 2" pieces, place in a bowl and combine with the marinade ingredients. Let marinate for at least 30 minutes, but not more than an hour.
2. Combine the sauce ingredients in a bowl or measuring cup; set aside.
3. Heat 3 cups of oil over high heat in a wok or saute pan until very hot. Stir-fry the fish pieces in 2-3 batches (do not overcrowd in the pan) for about 30 seconds at a time and remove to a plate when done.
4. Pour out all but 3 tbsp. of the oil in the same pan and reheat over medium high heat. Add the garlic, ginger and fermented black beans. Stir fry for about 10 seconds until fragrant.
5. Add the fish to the pan, toss briefly, then stir in the sauce. Bring back up to a boil and cook for about 30 seconds or until the sauce has thickened.
6. Gently stir in the chopped scallions and sliced red chiles.
7. Plate the fish on a serving platter and serve with steamed white rice.